Mixed salad with mushrooms and zucchini

Ingredients for 1 servings:

• 1 bell pepper(s), red
• 1 head of lettuce, the heart of it
• 6 mushrooms
• 1 small zucchini, cut into bite-sized pieces
• 1 tsp olive oil
• 2 tsp honey
• 2 tbsp white wine
• 1 tbsp balsamic vinegar
• 2 garlic cloves
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash and dry the lettuce heart, then tear it into bite-sized pieces and put it in a bowl. Clean the bell pepper, cut it into bite-sized pieces and arrange it on the salad. Clean the mushrooms, remove the stems (set aside), and halve them. Heat olive oil in a pan and fry the garlic and mushrooms until golden brown on all over. Add the honey and bring to a boil with the white wine. Remove the mushrooms from the pan and season with pepper and salt. Add the balsamic vinegar to the broth and briefly boil the zucchini pieces. Remove them and season with pepper and salt. Add the chopped mushroom stems to the broth and bring to a boil briefly. If there is too little liquid, add white wine and then let the broth cool. Arrange the mushrooms and zucchini on the salad and drizzle the remaining broth over the salad as a dressing.